Chemical composition and fatty acid profile of Bangladeshi beef at retail

Alam M. K., . and Rana Z. H., . and Akhtaruzzaman M., . Chemical composition and fatty acid profile of Bangladeshi beef at retail. pp. 1897-1902. ISSN 2231-7546

In an attempt to develop the food composition database for Bangladesh chemical composition and fatty acid profile of beef in Bangladesh purchased at retail were analysed. The experiment was carried out on 10 boneless beef samples of Longissimus dorsi portion from male indigenous non-descript deshi breed were purchased from local butcher shop in Dhaka on separate occasions. The average chemical composition of the beef was as follows: moisture 75.56 0.55 protein 19.66 0.70 intramuscular fat 3.72 0.38 and ash 1.06 0.04. The average muscle fatty acid content was 3.52g/100g of beef sample. Total saturated fatty acids (SFA) monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content in the intramuscular fat was on average of 42.69 1.97 40.50 1.28 and 16.82 1.05 of total fatty acids respectively. The PUFA/SFA ratio for beef was around 0.4 which falls into the recommended range. The level of total n-6 and n-3 PUFA in the beef sample were 15.56 0.91 and 1.26 0.05 respectively. The total n-6/n-3 fatty acids ratio in this study was 12.35 2.22 which is higher compared to values presented in some literatures. Overall results suggest that the local beef is not favorable for human consumption and health and therefore further studies are needed to improve the nutritional quality of beef by addressing factors- such as feeding strategy sex breed age and weight and level of fatness that influence the fatty acid composition in beef.

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Abstract

In an attempt to develop the food composition database for Bangladesh chemical composition and fatty acid profile of beef in Bangladesh purchased at retail were analysed. The experiment was carried out on 10 boneless beef samples of Longissimus dorsi portion from male indigenous non-descript deshi breed were purchased from local butcher shop in Dhaka on separate occasions. The average chemical composition of the beef was as follows: moisture 75.56 0.55 protein 19.66 0.70 intramuscular fat 3.72 0.38 and ash 1.06 0.04. The average muscle fatty acid content was 3.52g/100g of beef sample. Total saturated fatty acids (SFA) monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content in the intramuscular fat was on average of 42.69 1.97 40.50 1.28 and 16.82 1.05 of total fatty acids respectively. The PUFA/SFA ratio for beef was around 0.4 which falls into the recommended range. The level of total n-6 and n-3 PUFA in the beef sample were 15.56 0.91 and 1.26 0.05 respectively. The total n-6/n-3 fatty acids ratio in this study was 12.35 2.22 which is higher compared to values presented in some literatures. Overall results suggest that the local beef is not favorable for human consumption and health and therefore further studies are needed to improve the nutritional quality of beef by addressing factors- such as feeding strategy sex breed age and weight and level of fatness that influence the fatty acid composition in beef.

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Item Type:	Article
AGROVOC Term:	Beef
AGROVOC Term:	Food composition
AGROVOC Term:	Chemical composition
AGROVOC Term:	Fatty acids
AGROVOC Term:	Meat
AGROVOC Term:	Heating
AGROVOC Term:	Gas chromatography
AGROVOC Term:	analysis
AGROVOC Term:	Experiments
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23824

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